As a Canadian who grew up in Europe, I’ve had the opportunity to meet some very wonderful people who have taught me a lot about life and about cooking.

I remember being a very young child living in Brussels, Belgium, growing up with my parents and my younger brother and older sister, all of us learning from each other and the world around us.

When we were posted in Belgium, we had the greatest cleaning lady who would also cooked us amazing meals, some of them from her traditional Spanish roots.  Adela was her name and I will never forget when she introduced me to a frittata for the first time in my life.

It was that feeling of comfort.  Breakfast mixed with dinner and the most amazing flavours of golden sliced potatoes with onions and peppers.  It was like heaven in my mouth!

So simple and yet so delightful.  Since then, I’ve made many a frittata although I do cheat a bit.  When I make this traditional Spanish dish I use frozen hash brown potatoes, and every time, I switch up the ingredients.

I’ve made it with red peppers, onions and broccoli.  I’ve made it with asparagus, shallots and mushrooms or spinach, cherry tomatoes and onions.  There are so many ways of enjoying this dish for breakfast, lunch or dinner.

The frittata will not disappoint.  It’ll become a family favourite.

On that note, thank you, Adela, for introducing me to this wonderful Spanish dish!

Here’s a frittata recipe that uses pasta, showing you that there are many unique ways of enjoying the flavours of Spanish cuisine.  Mediterranean Chicken & Pasta Frittata